When the cannery closed down, the talented head chef came to Pink Peppercorn and brought with him his little magic book of recipes. All the classics from the cannery are here, and just as good, albeit without the view. The restaurant isn't the best atmosphere, but it's clean, tidy and comfortable.
I've been here on several occasions. I almost always get Salmon wellington, which is always perfectly cooked and served with a mushroom duxelle sauce that's just incredible (I nomally won't even touch mushrooms!)
Other memorable dishes are the Lobster bisque, which is excellent aswell. Only downside, it used to be garnished with a bit of lobster meat on top, now it's a few fresh shrimp on top. Doesn't ruin the dish, but would be nicer with the lobster.
All the meals start off with complimentary bread, served with lobster infused oil. It's very delicious.
I would highly recommend a visit to the Pink Peppercorn. While it's out of town a bit, it's actually much easier for us to get to now, compared to when it was the cannery. I love it here.
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